Sheet pan shrimp and gnocchi
Store-bought gnocchi roast until crisp outside and pillowy inside, alongside sweet cherry tomatoes, zucchini and garlicky shrimp.
- 40 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $4.59 a serving
- 430 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 lb potato gnocchi
- 2 cups cherry tomatoes
- 1 zucchini, cut into half-moons
- 1 lb raw shrimp, peeled and deveined, thawed if frozen
- 3 cloves garlic, minced
- ⅓ cup grated parmesan
- ¼ cup fresh basil, torn (optional)
From your pantry
- 3 tbsp olive oil, divided
- 1½ tsp Italian seasoning, divided
- 1 tsp salt, divided
Each serving has about 430 calories, 31 g protein, 46 g carbs and 14 g fat, and costs about $4.59 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No zucchini? Yellow squash works.
- No raw shrimp? Frozen raw shrimp works.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the gnocchi straight from the package with the tomatoes and zucchini on a large , with 2 tablespoons of the oil, 1 teaspoon of the Italian seasoning and ¾ teaspoon of the salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Don’t boil the gnocchi first. Roasting them straight from the package is what makes them crisp.for 15 minutes, until the gnocchi start to turn .
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 15 min
the shrimp with the rest of the oil, Italian seasoning and salt and the garlic.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
the gnocchi, scatter the shrimp over the pan and 7 to 8 minutes, until the shrimp are pink and opaque.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 7 min 30 sec
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Scatter the parmesan and basil over and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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